Crepes with Raspberry Mousse
Indulge in these irresistible crepes, perfectly stuffed with a luscious blend of creamy cheese that melts in your mouth. Crowned with a light and airy raspberry mousse, each bite is a delightful dance of flavors that will leave you craving more. Grab your whisk and let’s whip up this sweet sensation!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 125g semi-fat cheese (4.41 oz)
- 1 egg
- 70g milk or sparkling water (can also use half and half) (2.47 oz)
- 75g vanilla yogurt (2.65 oz)
🫙Pantry Staples(3)
- 20g flour (0.16 cup)
- 3g oil (0.11 oz)
- 15g vanilla pudding (0.53 oz)
🧂Spices & Seasonings(1)
- a pinch of salt
📦Other(3)
- 3g pudding mixed with 20g water and sweetener (0.11 oz)
- 100g raspberries heated with a little water in a saucepan (3.53 oz)
- something to sweetenoptional
Nutrition (per serving)
Calories
153
Protein
7g
Carbs
18g
Fat
5g
👨🍳 Instructions
- 1
Prepare the batter by mixing the egg, vanilla pudding, flour, milk or sparkling water, oil, salt, and sweetener.
- 2
Cook the crepes in a pan until golden brown.
- 3
For the cheese filling, mix the semi-fat cheese and vanilla yogurt with a sweetener if desired.
- 4
For the raspberry mousse, heat the raspberries with a little water, then mix in the pudding mixture and let it cool.
- 5
Fill the crepes with the cheese mixture, roll them up, and top with the raspberry mousse. Enjoy!
💡 Pro Tips
- ✓Let your crepe batter rest for 30 minutes at room temperature before cooking to allow flour to fully hydrate and gluten to relax, which reduces shrinkage by up to 15% and creates thinner, more tender crepes.timing30 minutes
- ✓Use sparkling water instead of milk for the crepe batter because CO₂ bubbles create a lighter texture with increased surface area; the carbonation dissipates during cooking, leaving an airier crumb structure compared to still liquid.ingredientCO₂-based aeration
- ✓Cook crepes on medium-high heat (around 350-375°F) for exactly 60-90 seconds per side—this Maillard reaction time develops color while keeping interiors pliable; too low heat causes rubbery, tough crepes as proteins cross-link excessively.technique350-375°F, 60-90 seconds per side
- ✓Fold the cheese and yogurt mixture (125g cheese to 75g yogurt = roughly 1.7:1 ratio) gently with a spatula using 5-6 folding motions rather than stirring, as overmixing develops gluten strands that create a dense, gluey texture instead of light, airy mousse.technique1.7:1 ratio, 5-6 folds
- ✓Cool the raspberry mousse to below 45°F before serving because pectin and gelatin need temperatures below 50°F to fully set; warm mousse will collapse and separate due to insufficient gel network formation.timingBelow 45°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Crepes with Raspberry Mousse
Indulge in these irresistible crepes, perfectly stuffed with a luscious blend of creamy cheese that melts in your mouth. Crowned with a light and airy raspberry mousse, each bite is a delightful dance of flavors that will leave you craving more. Grab your whisk and let’s whip up this sweet sensation!
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 125g semi-fat cheese (4.41 oz)
- 1 egg
- 70g milk or sparkling water (can also use half and half) (2.47 oz)
- 75g vanilla yogurt (2.65 oz)
🫙Pantry Staples(3)
- 20g flour (0.16 cup)
- 3g oil (0.11 oz)
- 15g vanilla pudding (0.53 oz)
🧂Spices & Seasonings(1)
- a pinch of salt
📦Other(3)
- 3g pudding mixed with 20g water and sweetener (0.11 oz)
- 100g raspberries heated with a little water in a saucepan (3.53 oz)
- something to sweetenoptional
Nutrition (per serving)
Calories
153
Protein
7g
Carbs
18g
Fat
5g
👨🍳 Instructions
- 1
Prepare the batter by mixing the egg, vanilla pudding, flour, milk or sparkling water, oil, salt, and sweetener.
- 2
Cook the crepes in a pan until golden brown.
- 3
For the cheese filling, mix the semi-fat cheese and vanilla yogurt with a sweetener if desired.
- 4
For the raspberry mousse, heat the raspberries with a little water, then mix in the pudding mixture and let it cool.
- 5
Fill the crepes with the cheese mixture, roll them up, and top with the raspberry mousse. Enjoy!
💡 Pro Tips
- ✓Let your crepe batter rest for 30 minutes at room temperature before cooking to allow flour to fully hydrate and gluten to relax, which reduces shrinkage by up to 15% and creates thinner, more tender crepes.timing30 minutes
- ✓Use sparkling water instead of milk for the crepe batter because CO₂ bubbles create a lighter texture with increased surface area; the carbonation dissipates during cooking, leaving an airier crumb structure compared to still liquid.ingredientCO₂-based aeration
- ✓Cook crepes on medium-high heat (around 350-375°F) for exactly 60-90 seconds per side—this Maillard reaction time develops color while keeping interiors pliable; too low heat causes rubbery, tough crepes as proteins cross-link excessively.technique350-375°F, 60-90 seconds per side
- ✓Fold the cheese and yogurt mixture (125g cheese to 75g yogurt = roughly 1.7:1 ratio) gently with a spatula using 5-6 folding motions rather than stirring, as overmixing develops gluten strands that create a dense, gluey texture instead of light, airy mousse.technique1.7:1 ratio, 5-6 folds
- ✓Cool the raspberry mousse to below 45°F before serving because pectin and gelatin need temperatures below 50°F to fully set; warm mousse will collapse and separate due to insufficient gel network formation.timingBelow 45°F